Cod inspired by the bluebell woods

Posted by petra08 on May 9, 2015 · 5 Comments 

Ever since I moved here I have heard about woods filled with bluebells. The season is quite short and we missed it last year. This year we had our minds set on finding them. Said and done, we took the dogs and set off on a bluebell hunt.

I thought I had an idea of where to go. It was a lovely walk with pretty flowers, just no bluebells.

 

 

 

The path didn’t lead to the bluebells so after a while we backtracked and asked three different people. We saw a golf course, some amazing houses, stunning views and finally, bluebells!

 

 

They are so pretty and they were everywhere, it was amazing and well worth the effort.

 

 

I felt that I wanted to cook something that was as pretty as the bluebell woods and started to think.

I was thinking of poached cod, I like to add rosemary to the poaching liquid and when I went to pick some it had lots of beautiful flowers. The flowers are also edible, they have a mild rosemary flavour and I thought it would be perfect with cod. I thought it would be nice to cook the cod sous vide, in a water bath. The problem with that is that I don’t have a vacuum packing machine, or a water bath. I wasn’t about to give up and got the clingfilm out instead.

 

Sous vide (sort of) cooked cod 

preparation time 10 minutes 

cooking time 50 minutes 

serves 2

Ingredients

• 450 gr or 15.8 oz cod fillet
• salt
• boiling water
• rosemary flowers

Remove any bones that might be in the cod fillet, remove the skin and salt the cod. Place on a plate and let stand in the fridge for a couple of hours if you have time. This will help firm up the cod and draw out some of the moisture.

When you are ready to cook rinse the cod, cut it in two and wrap tight in a lot of clingfilm. Tie the ends to try and keep as much water out as possible.

Bring a pan of water to boil and then turn the heat down to the second lowest or the lowest. It should just be simmering. Place the cod rolls in the water and leave them there for about 45 minutes.

 

 

Whilst the cod was cooking I did a parsnip and cauliflower mash, an avocado creme and beans with a miso dressing.

 

Parsnip and cauliflower mash 

preparation time 10 minutes 

cooking time 25 minutes 

serves 2

Ingredients

• 2 parsnips
• 1/4 head of cauliflower
• 1 knob of butter
• salt to taste

Peel and chop the parsnips. Place in a pan with boiling water and cook almost soft. Cut up the cauliflower florets and add when 8-10 minutes remains.

Drain the parsnips and cauliflower and place in a blender with a knob of butter and blend until smooth and add salt to taste.

 

Avocdo creme

preparation time 5 minutes 

cooking time 0 minutes 

serves 2

Ingredients

• 1 ripe avocado
• 1 close of garlic, peeled
• 2 spring onions/scallions
• 1/4 tsp cayenne pepper
• juice of 1 lemon
• salt to taste

Scoop the avocado meat in to a blender with the chopped spring onions and the rest of the ingredients. Blend until smooth.

 

 

Steam green beans and make a dressing. My favourite is a miso dressing from Chef Anita Lo. I prefer to use hazelnuts instead of almonds but that is a matter of taste. Toast chopped hazelnuts with sesame seeds and sprinkle on top just before serving.

 

 

Plate up and add the rosemary flowers before serving. The cod was delicious and the avocado creme cut through with the lemon and the cayenne.

 

 

I am bringing this cod to Fiesta Friday, the most fun foodie party around! Hosted by the lovely Angie, The Novice Gardener and co hosted this week by Caroline, Caroline’s Cooking and Jess, Cooking is my sport. Caroline and Jess are very talented bloggers, go over and have a look and I swear you will very soon be very hungry looking at all that delicious food! Happy Fiesta Friday!

 

 

 

 

Advertisement

Filed under Allotment/Veg, Avocado, Cauliflower, Cod, Fish & Seafood, French beans, Fruit, Garlic, Lemon, Main course, Parsnip, Recipe, Spring onion · Tagged with parsnip mash, sous vide cod